Line the bottom of each tin with a spray of olive oil and add small rounds of non-stick baking paper to each tin.
Soak the chia seeds in the warm water for 5 minutes.
Peel the onion, halve and finely chop. Peel and mince the garlic.
Wipe the celery and chop finely.
Cut the capsicum in half lengthways and remove any white pith and seeds, then chop finely.
In a large frying pan, sauté the onion, capsicum, garlic and celery in the oil for 8 minutes on a low heat, then add the almond milk, soy sauce, peanut butter, tomato passata and soaked chia seeds – heat through on a low heat to melt the peanut butter and tomato passata.
Break up the bread and put into a food processor, along with the mixed nuts and pine nuts and process until finely chopped.
Put the onion mixture in a large bowl along with the chopped nuts, season with salt and pepper and mix well.
Drain the lentils well and add to the bowl, along with the grated carrot.
Season with the paprika and salt and pepper.
Pour into your prepared tins.
Bake the 80mm tin for 25 minutes, the 100mm tin for 35 minutes and the 160mm tin for 50 minutes.
Loosely cover the big tin halfway through the cooking time to prevent it getting too brown. Allow to cool slightly before removing from the tins.
Then, make a tree by stacking the nut roasts with the largest on the bottom and smallest on the top.
Decorate with some rosemary, cranberries and sage.
